Chicken thighs in a port, wine and cream sauce

Name: Chicken thighs in a port, wine and cream sauce
Total time: 6300 s
Yield: 4 servings
Cuisine: British
Ingredients: 400 g chicken thighs; 4 tbsps port; enough red wine to cover the chicken in the pan; 1 tbsp mace; 1 tbsp fennel seeds; 1 tbsp cumin seeds; 1 tbsp ground coriander; 1 tsp nutmeg; Piece fresh ginger about the size of your thumb; 1 tbsp light soy sauce; 1 lemon; 1 tbsp ground mixed pepper; 1 tbsp cornflour; 200 ml cream; 1 little salt for the marinade (not too much)

jdjemal @joedjemal

Royal Tunbridge Wells

I had some organic chicken thighs and I had planned on doing something Chinese with them but I had a craving for something a bit richer so I made this with what I had in my kitchen. It turned out much nicer than I expected.

jdjemal @joedjemal

Royal Tunbridge Wells

Saved

Ingredients

1 hr 45 mins

4 servings

400 gchicken thighs
4 tbspsport
enough red wine to cover the chicken in the pan
1 tbspmace
1 tbspfennel seeds
1 tbspcumin seeds
1 tbspground coriander
1 tspnutmeg
Piecefresh ginger about the size of your thumb
1 tbsplight soy sauce
1lemon
1 tbspground mixed pepper
1 tbspcornflour
200 mlcream
1little salt for the marinade (not too much)

Saved

Steps

1 hr 45 mins

1

Finely chop the ginger and add to the chicken in a bowl with the spices, pepper, port, salt and the juice of 1 lemon.
2

Mix it all well ensuring that the chicken is thoroughly covered and allow to sit at room temperature for about an hour.
3

Get a wok or thick bottomed pan really hot and brown the chicken a little. Pour any juices into the marinade from time to time and reserve for later
4

After about 10 minutes, turning the chicken from time to time, pour in enough red wine to cover the chicken and add the marinade liquid.
5

Add the soy sauce and simmer until the liquid is reduced by at least half.
6

Carefully add the cream a tablespoon or so at a time stirring well after each addition (if you put it in all at once the sauce will split).
7

Mix some cold water with the cornflour and when the sauce comes back to a simmer add enough to make it as thick as you prefer. You might not need to add any, it depends on how much you reduce the sauce.
8

Serve immediately with vegetables of choice. I used mashed potato made with cream and white pepper, brussels sprouts, carrots and suede.